Clams Recipe

Inspect and purge

Rinse the clams under cold running water to remove surface grit. Discard any clams with cracked shells or that remain open when tapped. Place clams in a large bowl and cover with 2 cups cold water mixed with 2 tablespoons coarse salt; refrigerate and soak for 20–30 minutes to encourage them to purge sand. Lift clams out of the water (do not pour the bowl through them) and give a final quick rinse under cold water.

Prepare aromatics

Mince the garlic and finely dice the shallot. Chop the parsley and set aside. Measure wine, stock, lemon juice, and spices so they are ready.

Cook aromatics

In a large wide sauté pan or Dutch oven over medium heat, add 1 tablespoon olive oil and 2 tablespoons butter. When butter is melted and foaming, add the diced shallot and sauté 2–3 minutes until softened and translucent. Add the minced garlic and red pepper flakes and cook 30–45 seconds until fragrant, stirring constantly to prevent burning.

Deglaze and make broth

Add the white wine to the pan and increase heat briefly to bring to a simmer; scrape any browned bits from the pan. Let the wine reduce by about half (about 2 minutes). Add 1 cup of stock, the remaining 1 tablespoon butter, 1/4 teaspoon black pepper, and 1/2 teaspoon kosher salt; bring to a gentle simmer.

Steam the clams

Increase heat to medium-high and add the cleaned clams to the simmering broth in an even layer. Cover the pan tightly with a lid and steam for 5–7 minutes, checking at 5 minutes. Shake the pan gently once or twice during cooking. Cook until the majority of clams have opened. Discard any clams that remain tightly closed after 7 minutes.

Finish the sauce

Remove the pan from heat. Stir in the fresh lemon juice and chopped parsley. Taste the broth and adjust seasoning with additional salt, pepper, or a pinch more lemon if desired.

Serve

Spoon clams and broth into warmed shallow bowls. Serve immediately with thick slices of baguette or crusty bread and lemon wedges. Offer softened butter for the bread if desired so guests can spread.

Storage

Leftover clams and broth can be refrigerated in a covered container for up to 2 days. Reheat gently over low heat—do not overcook. Discard any clams that were closed when reheating or smell off.